Ingredients
Serves 2
- 2 striploin steaks
- 1 tbsp cumin
- 1 tbsp chilli flakes
- 1 tbsp coriander powder
- 100g kidney beans
- 2 spring onions, sliced
- 100g basmati rice
- 50g grated mozzarella cheese
- Handful coriander
- 2 green chillis
- 1 lime
- 4 tbsp olive oil
- 1 clove garlic
- 50g thick crème fraiche
- 2 sandwich wraps
- 50g corn tortilla crisps
Method
- Begin by making the spicy salsa. Place the coriander, olive oil and garlic clove in the blender, remove the top of the chilli and add in with the lime zest and its juice. Blend to a paste
- Slice the steak into chunks the size of your small finger. Season with the cumin, coriander and chilli flakes.
- Heat a non stick pan and add a good amount of plain oil, allow it to get smoking hot before adding the steak. Stir fry for 1 minute until the meat is dark brown, finish by adding the kidney beans and tossing. Remove from the heat and top with spring onion, season with salt.
- Place the rice in a pyrex bowl, top with an equal quantity of boiling water and cook in the steamer for 15 mins until cooked.
- Lay 2 large squares of double tinfoil out on the table. Add the sandwich wraps. Spread the crème fraiche, then top with rice and cheese. Now add the beef and bean mix and some of the resting juice from the pan (these will soak into the rice). Top with the spicy salsa verde.
- Wrap the burrito into a roll shape and tighten with tinfoil. Allow to rest for 5 mins so the cheese melts in the residual heat. These will hold for up to 30mins as well if people are late for dinner. Slice using a sharp knife and serve with the tortilla chips.
